1 cup all-purpose flour
1 cup water
1 teaspoon salt
6 pork chops
2 teaspoons paprika
1 teaspoon onion powder
2 bay leaves
2 sprigs fresh cilantro
3/4 cup soy sauce
2/3 cup water
1 green bell pepper, cut into 2 inch pieces
1 small onion, cut into 1 inch pieces
2 pounds ground beef
1 teaspoon garlic powder
1 teaspoon salt
3 tablespoons white sugar
1 teaspoon hot water
2 teaspoons cornstarch
1/2 cup soy sauce
1 tablespoon water
1/2 cup unseasoned dry bread crumbs cereal
1 cup sage leaves
1/4 cup dry cooked ham
1/8 cup chopped onions
1 few stalks celery
1 (32 fluid ounce) can or bottle chili sauce
1 teaspoon hot pepper sauce, or any other spice of your choice
Slice pork into 1 inch cubes, leaving meat intact. In a large bowl, mix flour, water, and salt.
In a skillet over medium heat, cook slowly until well mixed. Drain and rinse skin with cold water. Trim fat from mixture and place into a slow cooker.
Cook 1 hour, adding water as needed, or until pork is opaque and slightly firm. Stir in more flour or salt. Cook 3 1/2 hours.
Wrap dough loosely, and refrigerate in refrigerator for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart or larger baking dish.
Roll pork into 1 inch cubes. In the microwave, combine dust and 1/4 cup butter.
Dip ball cubes into grease, and place in prepared skillet. Add 2 teaspoons paprika powder and 3 bay leaves. Cook covered, for 4 minutes, or until paprika has cooked into meat.
Preheat oven to 425 degrees F (220 degrees C).
Cut steak into bite-size cubes. In a bowl, combine 1 teaspoon paprika, 1/4 cup butter, and 1 teaspoon garlic powder.
Cook on medium heat for 2 minutes, or until very slightly browned.
Melt remaining 1/4 cup butter or melted milk in the skillet; mix sausage and garlic powder in baked mixture. Cook covered for 5 minutes, changing consistency as hot and thickened. Serve meat over warm beans.